SPICED BLUEBERRY JAM
Blueberries are the perfect fruit for a first-time jammer. They're naturally high in pectin, so the finished jam should set up nicely (though if it's a little runnier than you'd like, call it pancake topping and pour it over a Saturday morning stack). If the spices aren't for you, omit them; just keep the lemon juice, because it helps to balance the sweetness. Try it swirled into yogurt with some granola.
Provided by Marisa McClellan
Yield about 4 half-pints
Number Of Ingredients 6
Steps:
- Prepare a canning pot water bath and four half- pint jars. Place the blueberries in a 12-inch nonreactive skillet. Using a potato masher, mash the blueberries until they're mostly crushed. Stir in the sugar until well combined. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the liquid begins to evaporate and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice, cinnamon, nutmeg, and cloves. Continue to cook until the jam has thickened, 2 to 3 minutes more; it is done when you can pull a silicone spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness. Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. Remove the jars, and put them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Nutrition Facts : Calories 30 kcal, Carbohydrate 7 g, Sugar 7 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
SPICED BLUEBERRY JAMMIN'
Provided by Alton Brown
Categories condiment
Time 35m
Yield 6 (8-ounce) jars
Number Of Ingredients 20
Steps:
- For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
- Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
- Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
- Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
- Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
- Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
- Recipe courtesy of Alton Brown
SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
- Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
- Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4
SPICED BLUEBERRY JAM
Make and share this Spiced Blueberry Jam recipe from Food.com.
Provided by byZula
Categories Berries
Time 50m
Yield 4 jars (about)
Number Of Ingredients 7
Steps:
- Remove any stems from berries.
- Crush fruit (1 layer at a time). Measure 2 1/2 cups, packed solidly.
- If necessary, add water to make up amount. Pour into large pot.
- Add lemon juice, sugar, and spices, mixing well.
- Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 minute. Remove from heat stir in pectin and immediately ladle into hot jars.
Nutrition Facts : Calories 744.8, Fat 0.4, Sodium 1.7, Carbohydrate 192.1, Fiber 3.5, Sugar 185.8, Protein 0.9
CANNED BLUEBERRY JAM
Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 9 half-pints.
Number Of Ingredients 7
Steps:
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS-SPICED BLUEBERRY JAM
Make and share this Citrus-Spiced Blueberry Jam recipe from Food.com.
Provided by gailanng
Categories Berries
Time 30m
Yield 4 half pint jars
Number Of Ingredients 8
Steps:
- Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
- For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
- For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
Nutrition Facts : Calories 799.9, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 209.4, Fiber 3.1, Sugar 203.8, Protein 1
CINNAMON BLUEBERRY JAM
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey
Provided by Taste of Home
Time 25m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
More about "spiced blueberry jam food"
SMALL BATCH SPICED BLUEBERRY JAM – FOOD IN JARS
From foodinjars.com
SPICED BLUEBERRY JAM - MRS. WAGES®
From mrswages.com
THE VERY BEST BLUEBERRY JAM RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
BLUEBERRY JAM - THE SEASONED MOM
From theseasonedmom.com
BLUEBERRY PLUM JAM RECIPE: LOVIN' SPOONFULS - TALL …
From tallcloverfarm.com
SPICED BLUEBERRY JAM RECIPE | FOODAL
From foodal.com
Cuisine SpreadsTotal Time 45 minsCategory JamCalories 74 per serving
SPICED BLUEBERRY JAM - RECIPE - COOKS.COM
From cooks.com
SPICED BLUEBERRY JAM - RECIPE - COOKS.COM
From cooks.com
SUGAR-FREE BLUEBERRY-STRAWBERRY JAM - BETTER HOMES & GARDENS
From bhg.com
SPICED BLUEBERRY JAM - FOODS AND DIET
From foodsanddiet.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
HOMEMADE SPICED BLUEBERRY JAM - FEAST IN THYME
From feastinthyme.com
SPICED BLUEBERRY JAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICED BLUEBERRY JAMMIN' - ALTON BROWN
From altonbrown.com
AUTUMN SPICED BLUEBERRY CHIA JAM | BC BLUEBERRY COUNCIL
From bcblueberry.com
SPICED BLUEBERRY JAM RECIPE | RECIPELAND
From recipeland.com
SPICED BLUEBERRY JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUEBERRY JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
SPICED BLUEBERRY JAM - HEALTHY CANNING
From healthycanning.com
BLUEBERRY JAM RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
SPICED BLUEBERRY JAM - RECIPE - COOKS.COM
From cooks.com
HOMEMADE BLUEBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY JALAPENO JAM RECIPE > CALL ME PMC
From callmepmc.com
SPICED BLUEBERRY JAM - FRUGALFEEDING
From frugalfeeding.com
SPICED BLUEBERRY JAM - PARTIAL INGREDIENTS
From partial-ingredients.com
SPICED BLUEBERRY JAM - BIGOVEN.COM
From bigoven.com
SPICED BLUEBERRY JAM - RECIPE - COOKS.COM
From cooks.com
EASY BLUEBERRY JAM RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
BLUE RIBBON COUNTRY CANNING: BLUEBERRY JAM RECIPE
From organicauthority.com
SPICED BLUEBERRY JAM : 6 STEPS - INSTRUCTABLES
From instructables.com
SPICED BLUEBERRY JAM - SARAH 'N SPICE
From sarahnspice.com
BLUEBERRY JALAPENO JAM, QUICK AND EASY TO MAKE! - CRAFT MADE …
From craftmadekitchen.com
CANNING SPICED BLUEBERRY JAM - CREATIVE HOMEMAKING
From creativehomemaking.com
BLUEBERRY SPICED JAM - CALIFORNIA GIANT BERRY FARMS
From calgiant.com
KEY LIME BLUEBERRY JAM WITH CINNAMON AND CORIANDER
From feastinthyme.com
RECIPE: SPICED BLUEBERRY JAM LINZER COOKIES - WESTERN LIVING
From westernliving.ca
MESSICK'S FARM MARKET IN BEALETON, VA - FAMILY FUN FOR LOW PRICES
From messicksfarmmarket.com
SPICED BLUEBERRY JAM - ORGANIC BLUEBERRY & MAMAGHAR FARM
From stone-hill-blueberry-farm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love